Bland the first time I made it, but a good base recipe. The second time I made this I made a few modifications. First, I sauteed some shallots and garlic that I added to the egg yolk base. Also, I buttered my dish and coated it with parmisan cheese which helped the souffle get that nice crust around it as it cooked. Lastly, I didn't think the step of returning the ingredients to the pan after the egg yolks were added was neccessary. Most souffle recipes I have tried in the past don't ask to do that, they just simply add the rue and the egg yolks, fold in the whipped egg whites, then cook it in the oven. I cooking the egg yolks, like this recipe suggests, and it turned out more fluffy when I didn't.
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